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Tuesday, 06 March 2007 |
| farro with celery |
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Here's a side dish you might not have tried before: farro, the chewy Italian grain that tastes like barley even though it is a type of wheat. I'm finding it in grocery stores now, a sign that's it's gone beyond trendy into the realm of normal. It’s a great alternative to rice.
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| serves 6 |
prep time: 5 minutes cook time: 45 minutes |
3 tablespoons olive oil 1 small onion, finely chopped
2 celery stalks, sliced
Salt
1-1/2 cups farro
3 cups low-sodium chicken broth |
In a medium sauté pan, warm the olive oil over medium-high heat. Add the onion, celery, and a generous pinch of salt. Cook, stirring, until celery is tender, about 5 minutes. Meanwhile, rinse the farro in a fine sieve and shake well to get rid of excess water.
Add farro to pan and stir well. Add 2 cups of the broth and let liquid come to a boil. Reduce heat, cover, and simmer until broth is almost absorbed, about 20 minutes. Stir in remaining broth, let come to a boil again, then reduce heat, cover, and simmer until farro is still chewy, but not starchy, about 20 minutes more. |
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